Freshly steamed green soybeans.

Grilled coriander herb and lemongrass marinade, served with house peanut sauce.

With mixed vegetables.

Toasted ground cumin, coriander crusted and roasted coconut flakes, served with sweet chili sauce.

Mango salad, red onions, chili, lime and cilantro.

Grilled pork skewers. Coriander roots, esarn herbs and coconut marinade, served with spicy tamarind dipping sauce.

Crispy spring rolls stuffed with glass noodles, wood ear mushrooms, king oyster mushrooms, enoki mushrooms and minced vegetables, served with pomegranate plum sauce.

Siamese pastry stuffed with grounded chicken, potatoes, onions and yellow curry powder. Served with light sour sauce.

Served with house chili soy sauce.

Sweet chili tamarind glaze and kaffir lime.

Pork, cilantro root and garlic, served with plum sauce.

Grilled pork neck. Cilantro root marinated, served with spicy tamarind dipping sauce.

A lightly spiced broth with beef tendon, Chinese broccoli, bean sprouts, Thai cinnamon, star anise, scallions and celery.

Tom kha. Coconut soup with mushrooms, seasoned with galangal, chili, scallions and lime juice.

Tom yum. A savory soup with mushrooms, traditionally seasoned with lemongrass, kaffir lime leaves, chili, scallions and lime juice.

Tomatoes, string beans and roasted peanuts in chili lime juice dressing.

Grilled herb-marinated beef, lemongrass, roasted jasmine rice, scallions, cilantro and mint leaves with tamarind dressing.

Laphet citrus green tea leaves, mixed nuts, sesames, fried garlic, fried red onions, lettuce and chili lime dressing.

Cashew nuts, pineapple, tomatoes, mint leaves and mango with roasted chili lime dressing.

Traditional Thai fried rice with scallions, onions, tomatoes, carrots, Chinese broccoli and eggs.

Roasted cashew nuts, onions, scallions, raisins, tomatoes, carrots and eggs.

With bell peppers, onions, chili and eggs.

Stir-fried Thai rice noodles with brown tofu, eggs, bean sprouts, scallions and crushed peanuts. Made with a choice of protein.

Spicy basil noodles. Spicy pan-fried flat rice noodles with spicy sauce, tomatoes, basil, eggs, bell peppers and onions. Made with a choice of protein.

Flat rice noodles stir-fried in sweet soy sauce with Chinese broccoli, broccoli and eggs. Made with a choice of protein.

Chili, string beans, onions, eggplant and bell peppers. Served with rice.

Chinese broccoli, broccoli, bok choy, napa cabbage and carrots with sesame oil sauce. Served with rice.

Zucchini, bell peppers, baby corn, scallions, carrots, celery, onions and pineapple with chili paste sauce. Served with rice.

Thai-Muslim spices and herbs blended in chili paste with potatoes, peanuts and onions, simmered in coconut milk. Served with rice.

Spices and herbs blended in hot green chili paste with bamboo shoots, eggplant, basil and bell peppers, simmered in coconut milk. Served with rice.

Spices and herbs blended in chili paste with string beans, bell peppers and kaffir lime leaves, simmered in coconut milk. Served with rice.

Spices blended in chili paste with bamboo shoots, zucchini, basil and bell peppers, simmered in coconut milk. Served with rice.

Sauteed glass vermicelli with shrimp, scallops, calamari, mussels, sun-dried shrimp, fresh mango, brown tofu, bean sprouts, scallions, crushed peanuts and tamarind juice, wrapped in an egg white crepe.

Braised beef, been tendon and beef balls with rice noodles, Chinese broccoli, bean sprouts, celery and scallions in five spices, cinnamon, brown broth and crispy pork skin.

Glass vermicelli, ginger, bok choy, Napa cabbage, celery, Chinese broccoli and shiitake mushrooms, scallions and onions in seasoned house soy sauce.

Chili, string beans, onions, eggplant and bell pepper.

Perhaps the spiciest Thai dish that NYC has to offer. Dried bird's eye chili, lemongrass, galangal, shrimp paste, Thai eggplant and long hot chili. Hot and spicy.

Thai chili, long hot chili, onions, bell peppers and garlic. Hot and spicy.

Stir-fried Thai sukiyaki with shrimp and calamari. Glass noodles, Siamese watercress (seasonal, will be replaced with snow pea tips when not in season), Napa cabbage, Asian celery, eggs, scallions and onions with red bean curd sesame sauce.

Red onions, lime, scallions, pickled cabbage and bean sprouts in light yellow curry broth, topped with crispy yellow noodles.

Thai herbs and spices blended in roasted chili paste with kaffir lime leaves and fresh basil, simmered in coconut milk.

Steamed coconut flesh, jumbo shrimp, scallops, mussels and squid with herbs, blended in chu-chee chili paste, kaffir lime leaves, wild ginger and asparagus ribbons.

Boiled egg, fish balls, chili, lemongrass, coconut, bean sprouts, basil, pickled cabbage, scallions, red onions and string beans. Hot and spicy.

Bok choy, onions, Napa cabbage and lemongrass in turmeric coconut curry and crispy shallots.

Thai stewed pork leg with five spices on rice. Coriander roots, Chinese broccoli, soy sauce boiled egg and pickled mustard greens. Served with chili garlic lime sauce.

Grilled coconut sticky rice cake, seasoned with coconut egg wash.

With choice of appetizer.

With choice of appetizer.

Served with jasmine rice and choice of appetizer.

Served with jasmine rice and choice of appetizer.

Served with jasmine rice and choice of appetizer.

Served with jasmine rice and choice of appetizer.

Bok choy, napa cabbage and onions. Served with jasmine rice and choice of appetizer.

With choice of appetizer.

With choice of appetizer.

With choice of appetizer.

Served with jasmine rice and choice of appetizer.

Served with jasmine rice and choice of appetizer.

Served with jasmine rice and choice of appetizer.